Does anyone know if it is possible to buy MAC Knives in the UK?
They are an american brand used by Thomas Keller etc, but I can't find a supplier outside of the US.
Thanks!

Hi shilling 1, there is an importer of these knives up here in the north east. You can find a product code for the knives you are interested in here:
[link]

Then place the order by using the details here: [link]

Thanks for your help!

You are very welcome.

I had never heard of them until I saw your posting so thank you too they look to be rather good to say the least!!

I had seen these knives in a recent food mag and I am dying to buy some decent cooking knives - these were my first choice but I was at a loss of how to acquire them...so thank-you very much for the link!!! I also think Gordon Ramsey uses these - thanks again!!

I bought one of the 7" chefs knife in january and have used it every day , I can guarentee that you will be very impressed with everything about the knife . Just make sure you wipe it when u finish and never dishwash .

I was lucky enough to be given a ceramic steel and give the knife a couple of strokes every time i use it , cuts like a razor

i think globals are the best i use them in the resturant kitcehn every day they are true razors

Totally agree with you gazza 26, i`ve been using globals in the kitchen for over 10 years and never had a problem with them. Some times they need a touch up on a whet stone other wize a steel is absoloutly fine. My mother in law bought me the global ceramic steel for christmas last year but i rarely use it, i find my old gustaf steel that i bought in 1989 does a better job. One of the lads in the kitchen has a set of Porche knives, their not bad , not quite as balanced as globals and they feel tinny not as soild as globals but ok for the price.

I use a "diamond" steel for my knives ( which include Global, Victorinox, Gustav, & Sabatier) I find that a couple of strokes usually does the trick -the steel is lighter than a conventional one & more robust than ceramic. I tend to buy makes of knife which are suited to a particular purpose eg Gustav for carving, victorinox for small knives - turning, paring, tomato knives etc, Sabatier - filleting, Global general purpose chopping & cutting etc etc

Hi,

Just for the record and for those who may read this thread in search of good knives. MAC are great knives used by world famous chefs, including Thomas Keller and Charlie Trotter. Heston Blumenthal use to recommend them (see his book "Family Food" before endorsing Tojiro Senkou.

Hansens in London stocks them. As for all Japanese knives, it is imperative to use a whetstone or a ceramic sharpener (never a steel one).

In terms of the other brands mentioned, Global is a good but commercial brand IMO and it is not even closer to MAC, TOJIRO, FACES by Ferran Adria (made by CHROMA the same producer as for the Porsche knives), KAI, etc. It is important to note that most Japanese knives can be easily damaged against even fish bones and therefore it is worth to keep some hard wearing (even if less sharp) German knives (I use Henckel).

Personally, I am slowly replacing by Sabatiers sets (bought 10 years ago)with MAC and Tojiro while will keep the Henckels for some heavy duty work.

I've had a 'Mac' for a couple of years now, and use it most days. I love the thing, as it keeps an excellent edge. There is only one drawback in that the blade is extremely flexible, and I would have preferred something a little stiffer. It would then be an excellent 'all-rounder', but as it is I swap knives for the harder veggies in the interests of keeping my fingers where they belong...

Be aware there are different ranges; I was very fortunate in getting a pro range 8" Mac knife from a local Mail Order Return Outlet. This was my first introduction to Mac. I've since bought more.

For sharpening I use a very fine steel, just before and just after use. This retains the sharpness excellently, and I find I only need to use the whetstone a couple of times a year. I also have the Mac ceramic sharpener, but much prefer the whetstone (you can control the angle more easily). To my mind, diamond steels are only good for shaping the edge on a very blunt knife, then you need to revert to a steel or whetstone to hone the edge...

Until the Mac, I had a cheaper range of knives, one of which was my favourite Chef's knife. This knife has a wonderfully curved blade, which is quite deep and heavy, and it can even be used as a cleaver at a push. Since the Mac however I've realised it is usually blunt after the first couple of cuts and now I hardly use it (relegated to hard veggies...). The difference in using a quality knife is DEFINITELY worth the money.

If only Mac did one in the same shape and size as my Chef's knife...